Lay the sheets of Phillo dough out on a large piece of waxed paper. Place hollandaise sauce in center of dough square and place shrimp on top of it. Follow with crabmeat, then gently lay fish fillet on top of that. Add tarragon, salt and fresh ground pepper to taste along with a squeeze of lemon.
Carefully fold each sheet of dough over the mixture, while basting each leaf lightly with melted butter to help it stick. Now, GINGERLY invert the buttered casserole dish and hold it over the now folded seafood tart, while carefully placing one hand under the waxed paper, lifting it to the dish, then inverting both together into a “face up” position. Your Neptune’s Loaf should now be sitting in the casserole dish with the folds beneath it. Take a beaten egg yolk and use your brush to baste the top of the loaf as you would French bread about to be baked.
Bake for 20-25 min. in a 400-degree oven. Let cool on stove top for 5 min., and serve with lemon wedges, rice pilaf and a vegetable (fresh asparagus or a summer squash/zucchini medley with mushrooms goes well with this dish). A crusty sourdough baguette is an excellent accompaniment.
